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Caramel Banana Nuts Tacos are the perfect mashup of classic dessert flavors with a playful twist. The crispy shells act as a crunchy canvas for sweet bananas and rich whipped cream while a gush of caramel and scattered nuts bring everything together. This is the sort of treat that makes weeknights sweeter or can surprise your brunch crowd.
I started making these as a way to use up leftover taco shells after dinner night and now they’re my go to when I want dessert but do not want to fuss with the oven.
Ingredients
- Crispy taco shells: six shells for structure and crunch I always check for shells without cracks
- Ripe bananas: three bananas slice just before using for best flavor and looks
- Whipped cream: one cup either homemade or store bought works but fresh cream holds up best
- Chopped nuts: half cup walnuts pecans or peanuts add crunch and nutty depth always double check for freshness
- Caramel sauce: half cup plus more to drizzle pick thick caramel for a luscious texture
- Optional chocolate sauce: adds another layer for chocolate fans
- Optional crushed cookies: sprinkle on top for crunch and extra sweetness
Step-by-Step Instructions
- Warm the taco shells:
- Set the oven to three hundred fifty degrees Fahrenheit Place taco shells on a baking tray and warm them in the oven for three to four minutes until they are extra crisp This keeps the shells from getting soggy later
- Prepare the filling:
- Slice the bananas and get all toppings ready before you start assembling The bananas should be evenly cut so they nestle into the shells easily
- Assemble the tacos:
- Line each warm taco shell with sliced bananas Spoon or pipe a good cloud of whipped cream right over the fruit
- Add nuts and caramel:
- Sprinkle the chopped nuts generously over the whipped cream Drizzle caramel sauce all over until every bite gets some sweetness
- Finish and garnish:
- Add extra flair with chocolate sauce or crushed cookies if you want This step adds a fun finish and crunch
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My favorite part is using toasted pecans which give a rich buttery crunch My nephew helped me create this recipe on a summer night and it has been a family favorite since then
Storage Tips
Eat these tacos soon after assembling so the shells stay crackly If you need to prep ahead get the fruit chopped and nuts ready but wait to fill the shells until it is time to eat Leftovers can be stored in the fridge but will lose crunch
Ingredient Substitutions
- No bananas: Use strawberries or mango instead
- Dairy free: Try coconut whipped cream
- Nut allergy: Sunflower seeds offer a good crunch instead
Serving Suggestions
- Serve with ice cream for a full dessert plate
- Add a shot of espresso over the top for adults
- For a kids’ party set up a toppings station so everyone can build their own taco
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The Backstory
Dessert tacos first became popular at county fairs where chefs would riff on classic sweets with a street food twist This version is inspired by both banana splits and southern praline pies
Frequently Asked Questions
- → How do I keep the taco shells crispy?
Warm the shells just before assembling and fill them immediately before serving to maintain crispness.
- → Can I use different types of nuts?
Yes, walnuts, pecans, or peanuts all work well, allowing you to tailor the dessert to your preference.
- → What can I use instead of whipped cream?
Greek yogurt, mascarpone, or a dairy-free alternative can provide a similar creamy texture.
- → Is homemade caramel sauce necessary?
Store-bought caramel sauce is convenient, but homemade adds a richer flavor if you have time.
- → How can I add extra flavor?
Drizzle with chocolate sauce or sprinkle crushed cookies on top for more texture and sweetness.